Creamy Vegan Mushroom & Barley Soup – A Hearty, Nutrient-Dense Meal

Mushrooms and barley are a classic combination, creating a deliciously earthy and satisfying soup that’s both hearty and nutritious. This creamy vegan mushroom and barley soup is a comforting meal, perfect for cozy nights. With a smooth cashew and almond milk blend, it’s entirely plant-based, offering a rich source of fiber, protein, and essential nutrients. Plus, mushrooms are known for their potential anti-cancer properties, making this soup as healthy as it is delicious.

Why Try a Mushroom & Barley Soup?

Mushrooms are a powerhouse of nutrients, providing B vitamins, antioxidants, and minerals like selenium and potassium. When paired with barley, a whole grain packed with fiber and protein, this soup becomes a filling and wholesome meal. The cashews and almond milk create a creamy texture that’s entirely dairy-free, making this soup both indulgent and health-conscious.

Ingredients

To make this nourishing soup, you’ll need:

• 1 pound assorted mushrooms, rinsed and sliced

• 1 onion, diced

• 2 medium carrots, diced

• 2 celery stalks, diced

• 6 garlic cloves, minced

• 1 cup dry red wine

• 1 tsp dried thyme (or 2 tsp fresh thyme)

• 4 cups mushroom or vegetable broth

• 2 cups almond milk

• 1/2 cup dried pearled barley

• 1/2 cup raw cashews, soaked in warm water to soften

• 1 tbsp aminos or tamari

• 1 tbsp miso paste

• Salt and pepper to taste

Directions

1. Sauté the Aromatics: In a large stockpot, sauté the diced onion and minced garlic over low-medium heat for 2-5 minutes, until they become fragrant.

2. Add the Vegetables: Stir in the diced carrots, mushrooms, and celery. Sauté for an additional 3-5 minutes, adding a bit of broth as needed to prevent sticking.

3. Deglaze with Wine and Add Herbs: Pour in the red wine and sprinkle in the thyme. Let the mixture reduce by half, allowing the alcohol to cook off and intensify the flavors.

4. Cook the Barley: Add the remaining broth and the pearled barley. Bring the soup to a boil, then reduce the heat to low and simmer for 30-40 minutes, until the barley is tender.

5. Season and Blend: Stir in the aminos and season with salt and pepper to taste. Use an immersion blender to partially blend the soup, or blend a portion and return it to the pot for a creamier texture.

6. Add Cashew Cream and Miso: In a blender, combine the soaked cashews with the almond milk until smooth. Off the heat, stir this mixture into the soup along with the miso paste, which adds a rich umami flavor.

7. Serve and Enjoy: Ladle the soup into bowls and garnish with fresh thyme or a sprinkle of black pepper if desired. Enjoy this comforting, creamy soup on its own or with crusty bread.

Customize Your Soup

Feel free to make this soup your own:

• Add more veggies: Try baby spinach, leeks, or even diced potatoes for additional heartiness.

• Experiment with herbs: Fresh parsley, rosemary, or sage can complement the earthy flavors of the mushrooms.

• Make it spicier: Add a pinch of red pepper flakes or a drizzle of hot sauce for a bit of heat.

This creamy mushroom and barley soup is a cozy, plant-based dish perfect for cold weather. With its velvety texture and savory flavors, it’s a delightful way to enjoy a nutrient-dense meal that’s both filling and delicious. Give this recipe a try, and experience the perfect balance of comfort and nutrition!